Chocolate Bundt Cake with Chestnut Cream

This Chocolate Bundt Cake with Chestnut Cream is for anyone who loves chocolate. The cake batter is made with melted dark chocolate and chestnut cream for a rich and creamy nutty flavor. With a splash of rum added to the cake batter, this cake has a warm and pleasant taste and is a decadent and luxurious dessert for anyone who loves chocolate. Once the cake has cooled, sprinkle with powdered sugar for an elegant finish.

Ingredients

servings:

400grams chestnut cream

100grams butter

150grams dark chocolate

3eggs

2tablespoons flour (sifted)

1teaspoon rum

powdered sugar

Directions

Preheat the oven to 180C.

Melt the chocolate in a small saucepan with the butter and let it cool.

Combine the chocolate and butter mixture with the chestnut cream in a bowl, add the eggs, one at a time, the rum, and the flour.

Butter and flour a bundt pan and pour the batter inside.

Bake for approximately 40 to 45 minutes.

Remove the cake from the oven, let it cool, and sprinkle it with powdered sugar. It will keep in the refrigerator for up to 2 days.

Reviews(1)

I have made so many bundt cake recipes in the past that I have lost count. However, this has to be the best tasting recipe I have ever had the pleasure of making. The chocolate was infused throughout the entire cake and the chestnut cream gave it a warm and pleasant taste to it. I could see myself making several more of these bundt cakes and would absolutely give it 5 stars.